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Chocolate Peppermint Tea

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 5 min prep 

8 ounces water

1 peppermint tea bag

3 tablespoons chocolate syrup (I used Hershey's)

1 (1 g) packet Splenda sugar substitute or sugar, to taste

1-2 tablespoon non-dairy coffee creamer or cream

whipped cream, to top

chocolate syrup, to top

crushed ice (optional)


1. Microwave water in a mug until hot. Place tea bag in hot water and steep for a few minutes. Discard tea bag.
2. Stir in chocolate syrup, splenda and creamer.
3. Pour over crushed ice in a tall glass if desired.
4. Top with whipped cream and drizzled chocolate syrup.

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